A large egg provides about 6 grams of protein, according to the US Department of Agriculture’s egg nutrition answer. The NHS low-fibre food table lists eggs as providing no dietary fibre. Lentils and chickpeas can add both nutrients to a meal, but a bowl of pulses is not a one-for-one substitute for an egg.
Why the portion matters
The USDA pulse overview describes lentils and chickpeas as high in fibre and a good source of protein. A cup of cooked pulses is a larger serving than one egg, so comparing their nutrient totals without naming the portions can mislead. The US Department of Health and Human Services lists eggs alongside beans, peas and lentils as protein foods and recommends choosing a variety.
Ways to use lentils and chickpeas
Lentils can go into dal, soup or a salad. Cooked chickpeas can go into curries, salads or hummus. The NHS fibre guidance recommends adding beans, lentils and chickpeas to stews, curries and salads as one way to get more fibre. Amounts vary with the serving and preparation, so check the food label when a number matters.
Do eggs need replacing?
Not for this reason. Eggs can remain a convenient protein food, while pulses add fibre elsewhere in a varied diet. If you follow a medically prescribed diet, use advice tailored to your condition before changing what you eat.
